Creamy Ravioli with Seared Scallops, Shrimp & Spinach
A comforting pasta dish with luxurious seafood and a velvety sauce.
🧾 Ingredients:
For the dish:
12 oz cheese ravioli (store-bought or homemade)
6 large sea scallops (patted dry)
6–8 large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp butter (for scallops)
1 cup fresh spinach
2 tbsp fresh parsley, chopped (for garnish)
Salt and pepper to taste
For the creamy sauce:
2 tbsp butter
3 cloves garlic, minced
1/2 cup dry white wine or chicken broth
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt & pepper to taste
Optional: a pinch of red pepper flakes
👩🍳 Instructions:
Cook Ravioli:
Boil ravioli according to package instructions. Drain and set aside.
Sear Scallops:
Season scallops with salt and pepper.
Heat 1 tbsp olive oil and 1 tbsp butter in a pan over medium-high heat.
Sear scallops 1.5–2 minutes per side, until golden brown with a caramelized crust. Remove and keep warm.
Sauté Shrimp:
In the same pan, add a bit more oil if needed.
Cook shrimp 1–2 minutes per side until pink and just cooked. Remove and keep warm.
Make the Creamy Sauce:
Lower heat to medium. Add butter and garlic, sauté until fragrant (about 30 sec).
Add wine/broth, simmer 2 minutes to reduce slightly.
Pour in cream, stir in Parmesan, season with salt, pepper, and optional red pepper flakes.
Add spinach and stir until wilted.
Toss in ravioli to coat in sauce.
Assemble the Dish:
Plate ravioli and sauce on a white plate.
Top with seared scallops and shrimp.
Sprinkle with chopped parsley and a touch more Parmesan if desired.
✨ Presentation Tips:
Let the sauce glisten on the ravioli.
Space scallops and shrimp attractively over the top.
Serve on a white plate over a wooden table with soft natural light nearby.
Optional: add a glass of white wine or a folded napkin in the background for that casual, homey touch.
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